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For the huitlacoche masa dumplings:
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In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
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For the masa bolitas:
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In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
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Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
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For the plantain salsa:
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In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
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For the fish:
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Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
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To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
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Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
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To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
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Cook's Note:
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Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.
